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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Thursday, April 28, 2011

Eggs, scrambled with hot peppers and tomatoes, and tossed with crispy fried tortilla strips, makes for a fine meal whether it be breakfast, lunch, or even breakfast for dinner.

How to Make Tex-Mex Migas

I love Tex-Mex migas! And seems I just about always have corn tortillas on hand so it's easy to whip 'em up too. Don't think they're just for breakfast either, because they make a mighty fine lunch, or even breakfast for dinner.

The translation of migas (pronounced "mee-yas") literally means "crumbs," primarily because migas originated as a dish that was made up from leftovers. In different parts of the world, migas are made with day old crumbled bread, some versions include different meats. I prefer the Tex-Mex version using crisped sliced corn tortillas.

A lot of folks also use salsa, but when they are at peak, I prefer to put fresh seeded and chopped tomatoes in my migas and serve the salsa on the side if I have some. When tomatoes aren't at their best, I use a well drained can of mild Rotel diced tomatoes. Toss in some cooked sausage or cooked, crumbled bacon too for variety!

I made these for lunch again today and decided to update the post a bit since I originally added this to the site a couple years back. I left in the following tutorial photos even though they were for a smaller migas recipe, so the plated migas above have more ingredients added... just in case you're wondering why one thing's a bit different from the other. I was just too darned lazy today to photograph the step by step again. I swear y'all... this mood I'm in lately and not wanting to work -- I surely must have spring fever!

Migas are really easy to make, and a nice change from the usual scramble. Simply start by cutting corn tortillas in half and then into strips. Use about one tortilla per serving - this is two cut up tortillas pictured below. Fry the strips in a little bit of canola oil until crisp.

Remove to a paper towel and allow to drain. Set aside.

In the same pan, add butter, and the chopped onion, jalapeño and serrano pepper, or use green bell pepper if you prefer less heat. If you prefer to use a can of Rotel diced tomatoes, you can even eliminate the peppers if you like. (Onion and peppers shown here were for a smaller portion.)

Add the chopped tomato, or if you're using Rotel or other canned diced tomatoes, drain them well and add here. Let the tomatoes saute for a bit, about 5 minutes. (Tomato shown here was for a smaller portion.)

Beat the eggs together, add a splash of water, season with salt and pepper and pour them into the vegetable mixture.

Let the eggs set a bit, then return the fried tortilla strips to the pan.

Toss it all together, scrambling the eggs until cooked through. Add cilantro if using, toss, plate up and enjoy!

For more of my favorite Tex-Mex dishes, visit my Pinterest page!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Heat the oil in a skillet and add the sliced tortillas. Fry until browned and crisp, remove and drain on a paper towel and set aside.

Add butter to skillet and saute the onion and peppers until tender. Add the tomatoes and saute for about 5 minutes. Break eggs into a small bowl, add a splash of water, season with salt and pepper and beat well. Pour the eggs over the sauteed vegetables and let set. Scramble slightly, then toss in the tortilla strips and continue cooking eggs to desired texture. Sprinkle with cilantro if desired, toss and then plate.

Serve with a garnish of shredded cheese and salsa on the side, if desired.

Cook's Notes: Can substitute a can of mild Rotel diced tomatoes, well drained, if desired. If using Rotel, you can eliminate the peppers also if you like. Simply add the drained tomatoes in after sauteing the onion.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

21 comments:

I've been gone for a few days and I've been readin' your posts tryin' to catch up. Thank you so much for featurin' my blog! You are one of the kindest ladies. Since I've met you through blogville I have felt like you really are one of my dear friends. You are always willin' to help a newbie like me and you are always so gracious and honest in your comments. I love your blog, it is always the first one I read in the mornin'. I'm always referrin' about somethin' you've said, about your neck of the woods, to my husband. I heard him tell one of his friends the other day that Rebel has a friend down in Mississippi who said...And that's how I think of you, my friend down in Mississippi.

Well, it's afternoon already, gotta get used to the time change. I ditto what Rebel says about you, both of you have been so nice and I read both of your blogs everyday. You know my vegetable guy down the street sells jalepenos and serrano peppers. I have been wanting to use them in recipes since I really don't, but I love "hot and spicey", so this recipe should give me a good reason to buy some. Thanks and take care.

Hey gals! Such sweet comments!!! Thanks so much. Well, I love you both and you know that I hope. Isn't it funny how even across the internet, food can still bring folks together?

I am avoiding doing yardwork, but Hubs went to watch the Nascar race with a buddy anyway, so I'm gonna drag him out with me to do it tomorrow for sure. I was outside a minute ago with Boo and the leaves were falling so fast, it literally looked like it was raining leaves. That'll be going on for awhile, so it's a never ending job in early spring, but if you don't keep at it, it gets so thick the grass can't grow! It has to be my least favorite outdoor thing - well, right under weeding! I decided that I'm just gonna use most of the leaves in the beds around the perimeter of the yard. We usually pile up the mulch but then have to burn the rest.

Now, off to see what the heck you're talking about in that link down there with that choking Rebel! Yikes!!

Those look good. I've never heard of them before but will be sure to try it sometime. I also want to thank you for featuring me on your blog. It means a lot to me. I'm not real knowledgeable in the blog world but have learned a lot of new things from yours. Have a good week. Shaylynn

Oh wow, doesn't this look delicious!! Hope all is well with you and you fared through the storms. we are having a snowstorm right now, but are very thankful it's not the devastation that the south received! anne

This is a great recipe. I eat eggs all the time... morning, noon, and night. I usually tend to throw in whatever is leftover in the fridge with them, because eggs go with pretty much everything. However I never thought to put corn tortillas mixed up with them! Thanks for the tip.

I'm in Austin, TX and we LOVE migas (we pronounce it as mee-gus). The standard way to make them here is with chorizo (mexican ground sausage) and served in (or with) warm corn tortillas on the side (in addition to the strips in it). They pair beautifully with refried beans and skillet potatoes. :)

:) I'm completely confused about what you mean! If you mean there's no recipe for the migas, there sure is a recipe - there's even a printable! In fact, to leave this comment you had to pass right by it. :)

Now, if you're talking about a recipe for using leftover cornbread to make migas, then migas don't use leftover cornbread. They use fried tortillas.

Take your leftover cornbread, crumble it and freeze it for dressing. That's the only thing I ever use leftover cornbread for. Hope that helps!

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

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